Chile Stuffed Chicken Legs

This terrific recipe for Chile Stuffed Chicken Legs was submitted by Ethel O'Rear of Prescott Valley, Arizona.

Recipe Ingredients:

4 green onions, white and green parts included, cut in 1-inch pieces
1 (4-ounce) can diced green chiles
2 tablespoons lime juice - divided use
1 tablespoon vegetable oil
2 tablespoons ketchup
1/4 teaspoon salt
6 chicken drumsticks
4 tablespoons butter or margarine - divided use
1/4 teaspoon hot pepper sauce
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 cup brown sugar, packed
2 tablespoons dry sherry
3 large bananas, sliced in half crosswise, then sliced in half lengthwise

Cooking Directions:

1. In blender, place onions, chiles with liquid, 1 tablespoon lime juice, oil, ketchup and salt; blend at medium speed until smooth.
2. Carefully loosen skin on each drumstick by pushing fingers between skin and meat. Spread 2 tablespoons chile mixture under skin of each; tuck skin under leg to hold securely.
3. Place chicken, skin side up, in baking pan; bake uncovered in 400°F (205°C) oven 30 minutes.
4. In small saucepan, place 1 tablespoon butter, hot pepper sauce and honey; heat over medium-low heat until butter melts.
5. Remove chicken from oven; brush with honey mixture and bake about 15 minutes or until a fork can be inserted with ease.
6. In 8x8x2-inch baking dish, place remaining 3 tablespoons butter, cinnamon, brown sugar, sherry and remaining 1 tablespoon lime juice; heat in oven until butter melts. Place bananas in butter mixture and turn to coat. Bake bananas in oven with chicken during last 10 minutes of chicken’s cooking time.
7. Arrange chicken on platter with bananas around edge.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.